Rich, fluffy, and decadent, these Chocolate Swirl Pancakes With Cherry Sauce are the ultimate weekend reward.
A few weeks ago, my best friend Cindy went out of town for a long weekend getaway. I volunteered to watch her three kids, and let’s just say that I have yet to work up the endurance of a seasoned mom like Cindy. By Saturday evening, my energy levels were flagging—to say the least. Her two younger boys had already eaten everything in her house and my apartment. I started looking around my kitchen in a panic, wondering what on earth I could make to feed these boys on Sunday morning.
After scrounging around, I was able to dig up a bar of dark chocolate, half a bag of frozen cherries, and a bit of leftover pancake mix. One swirl later, I whipped up a batch of these scrumptious chocolate swirl pancakes with cherry sauce. The boys went through the batch in the blink of an eye, and I breathed a huge sigh of relief.
Rich with juicy cherries, dark chocolate, and hazelnuts, this dish truly feels like self-love on a plate. These chocolate swirl pancakes are the perfect choice for a lazy weekend morning, and they are tasty enough to appeal to diners of all ages.
Are Chocolate Swirl Pancakes With Cherry Sauce Healthy?
Unlike conventional pancake recipes, this recipe utilizes a range of plant-based ingredients. Cherries are an antioxidant powerhouse and a good source of potassium and vitamin C. In place of refined white sugar, this recipe uses honey to add natural sweetness. This recipe is suitable as is for vegetarian diets. For individuals with wheat allergies or sensitivity, make sure to choose a gluten-free pancake mix. To reduce the sugar content in this dish, be sure to select a pancake mix with no added sugar.
A Little Breakfast Backstory
Pancakes are the type of dish that seems as American as apple pie! But did you know that the history of American pancakes dates back to the colonial period? That’s right—some of the earliest colonial settlers made hoecakes or griddle cakes by cooking dough over an open flame. These early pancake precursors were typically made with cornmeal, water, eggs, and milk. By the early 19th century, wheat flour had become more widely available, and baking powder had also arrived on the market. The Aunt Jemima company introduced the first commercial pancake mix in 1889, solidifying the pancake’s place as a convenient breakfast of choice. Pancakes have continued to evolve with the times, from classic buttermilk flapjacks to more elaborate versions like the one in this recipe.
How Do I Store Leftovers?
If you don’t manage to get through all of your chocolate swirl pancakes, you can store the leftovers to enjoy later. First, make sure you let the pancakes cool completely. Then, store your pancakes in an airtight container and refrigerate for up to 3 to 4 days. If you are layering your pancakes in the container, make sure to separate each layer with parchment paper. This will help keep your pancakes from sticking.
Serving Suggestions
You can serve a range of dishes with these chocolate swirl pancakes—it just depends on what you’re going for. For a caffeinated beverage to accompany this dish, consider making Homemade Caramel-Vanilla Iced Coffee or a Coffee Smoothie. If you’re looking for a fruit dish to accompany your pancakes, I recommend this Mini Fruit Tart or this Fruit Soup. Finally, you may also choose to serve these pancakes with a savory side dish. This Breakfast Sausage and these Bacon-Wrapped Dates would both pair well with chocolate swirl pancakes.
Ingredients
For The Ganache:
- 1/2 cup full-fat coconut milk
- 1 tablespoon honey
- 7 ounces dark chocolate finely chopped
For The Cherry Sauce:
- 3 cups fresh cherries or thawed frozen cherries
- 3 tablespoons honey
- 1/2 cup water
- 1/2 tablespoon tapioca starch
For The Pancakes:
- 2 cups pancake mix
- 2 large eggs
- 1 1/2 cups water
- 2 tablespoons oil
- Chopped hazelnuts for garnish
Instructions
- In a large saucepan, combine the coconut milk and honey on medium heat until just about to boil. Remove the pan from heat and add in the chopped chocolate. Let the chocolate stand for 30 seconds and then whisk until smooth and combined. Set the ganache aside to cool to room temperature.
- In a separate large saucepan, combine the cherries, honey, and water and bring to a boil. Once boiling, reduce the heat to medium and boil until the sauce begins to thicken and the cherries begin to break down, about 10 minutes. Add in the tapioca starch, stirring well, and boil until the sauce gets thick and coats the back of a spoon, about an additional 5-8 minutes. Set aside to cool.
- Spray a griddle with cooking spray and preheat to 350°F (or medium-low heat if cooking on the stovetop). Spoon the cooled ganache into a pastry bag (or a Ziploc bag) and set aside until ready to use. The mixture should not be too thin or too thick.
- In a large bowl, whisk together all of the pancake ingredients until there are no lumps.
- Pour 1/4 cup of the batter onto the griddle. Immediately cut the tip off the pastry bag (or Ziploc) and gently make a small swirl of the ganache in the center of the pancake, making sure to keep a good amount of space between the ganache and the edge of the pancake.
- Cook until bubbles begin to form and the edges begin to look firm, flip once, and cook until the underside is golden brown. Repeat with remaining batter, wiping off your spatula between each flip to remove any excess ganache.
- Top with cherry sauce and hazelnuts and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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